Beef Stroganoff was one of my go-to dishes when I FINALLY learned to cook a few years back.  First it was over egg noodles, then transitioned over to serving it atop gluten free noodles.  There were “cream of” canned soups and all sorts of schtuff that I avoid like the plague now.

So when I finally transitioned over to grain free eating and cooking, I retired this dish for quite some time.  I mean how could I possibly make it delicious with NO noodles and NO cream of soups and NO HFCS ketchup??! Sheesh that sounds like Frankenfood looking back.

Well once I got a little more adventurous, I realized that Stroganoff was around WAAAAAY before canned soup was! And although many varieties use dairy and gluten based noodles, surely I could adapt it. So I did. And it’s really not awful.  And the best part is my body likes the way it feels afterwards!!

Ingredients:

• 1 package button mushrooms
• 1 large onion
• 1 pound grass fed ground beef
• 2 tablespoons tomato paste
• 2 tablespoons avocado oil
• 1 cup organic beef broth
• 1 cup cashews, soaked for 3 hours minimum
• ¼ cup cold water
• ½ lemon juiced
• 1 teaspoon apple cider vinegar
• 1 large or two smaller sweet potatoes
• 2 cloves garlic
• ½ teaspoon fresh ground pepper
• ½- ¾ teaspoon Himalayan salt
• additional avocado oil for sweet potato noodles

1. brown ground beef and set aside
2. dice onions and mushrooms and brown in 2 tablespoons avocado oil
3. combine mushroom/onion mixture with ground beef, add tomato paste, broth, garlic, salt and pepper
4. bring to a low simmer
5. in a blender or food processor, blend cashews, ¼ cup water, lemon juice, and apple cider vinegar to make “sour cream”
6. now add 2 teaspoons “sour cream” to stroganoff mixture and simmer a few more minutes
7. turn heat to low and cover
8. using a spiralizer, make “noodles” of desired width with peeled sweet potato
9. in a separate skillet over medium heat, drizzle avocado oil and heat sweet potato “noodles” until cooked through
10. plate ¼ of “noodles” and spoon stroganoff over top